vegan ranch dressing

Ranch being a buttermilk-based phenomenon, it is something I pine over frequently. Vegan ranch dressings are never around when you want them--for example, when I've got a slice of pizza in front of me, or happen to be eating barbecue. Plus, I mean...buttermilk, sour cream, and mayonnaise? I like them separately, but all at the same time is a little crazy.

I knew we could do better!

I finally cracked and made one. And let me tell you--it wasn't too far off. I started with the base in the recipe, but it wasn't...piquant enough for me. Blitzing in some whole cornichons solved the problem, adding a nice tang.

The vegenaise is definitely key--without it the dressing is still yummy but lacks some of its body and richness. I am a dill fan so if a whole handful seems excessive to you, you can cut back and taste it before you add more.

For anyone who's trying to eat something less fatty, trying to feel less bad about the amount of ranch you put on things (uh, hello, that's me), or trying to skip out on the dairy products, this is a winning substitute. It even has a little protein! Now your sad vegan friend who has been coerced into coming to your Super Bowl party will have their very own dressing in which they can dip their vegetables.

~*~

Adapted from here

1 block silken tofu

1 handful dill

1 clove garlic

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika (optional--gives it a pinkish tinge, if you don't want that then skip it!)

2 tbsp apple cider vinegar

3 cornichons (a tbsp of capers or some more vinegar would do as well)

1 heaping spoon vegenaise

Drain most of the water off of your silken tofu and scoop it into the bowl of your food processor. Add dill, garlic, onion powder, garlic powder, apple cider, cornichons, paprika (if using), and vegenaise.

Lots of dill!

That's my sous chef Moo in the corner...

Blend. You may need to stir one or twice to get everything to mix. Add salt and pepper to taste.

Wasn't that easy?